Saucy Gingered Shrimp with Zucchini and Red Peppers

• 2 tablespoons olive oil
• 1 large sweet red bell peppers cored
• 1 1/2 pounds shrimp peeled, deveined
• 1 tablespoon jalapeno pepper chopped
• 2 tablespoons shallots chopped
• 1 tablespoon ginger grated
• 2 cloves garlic chopped
• 1/2 cup white wine dry
• 2 tablespoons lime juice
• 3/4 cup chicken broth
• 2 tablespoons mirin (sweet seasoning)
• 2 large tomatoes chopped
• 1 teaspoon cornstarch
• 3 tablespoons scallions, spring or green onions chopped
• 1 tablespoon cilantro chopped

1. In a large cast-iron or non-stick skillet, heat 1/2 tablespoon oil over medium heat.
2. Add red peppers and zucchini; cook until barely tender, about 2 minutes.
3. Transfer to a dish and reserve.
4. Add 1 tablespoon more oil to the skillet and increase heat to high.
5. When oil is hot but not smoking, add shrimp and jalapenos; saute until the shrimp are nicely browned, 1 to 2 minutes.
6. Transfer to a dish and set aside.
7. Reduce heat to medium-high.
8. Add the remaining 1/2 tablespoon oil to the skillet, then add shallots, ginger and garlic; saute until the mixture is soft but not brown, 1 to 2 minutes.
9. Pour in wine and lime juice; boil until reduced to a glaze, 3 to 5 minutes.
10. Pour in stock and mirin; boil until reduced to 2 T, about 5 Add tomatoes, season with salt and pepper, and simmer for 2 to 3 minutes.
11. In small bowl, dissolve cornstarch in 1 tablespoon water; whisk into simmering mixture and cook, stirring, until the sauce thickens slightly, about 1 minute.
12. Reduce heat to low, add scallions, cilantro, the reserved vegetable mixture and shrimp (with their juices) to the skillet and just heat through.
13. Season with salt and pepper.

olive oil, sweet red bell peppers, shrimp, jalapeno pepper, shallots, ginger grated, garlic, white wine, lime juice, chicken broth, mirin, tomatoes, cornstarch, scallions, cilantro

Taken from recipeland.com/recipe/v/saucy-gingered-shrimp-zucchini--44692 (may not work)